January 16, 2012

Rosemary Yeast Bread Recipe

It has been a long time since I have made bread from yeast, but since I was making soup for dinner and have an abundance of rosemary, I thought it was time to give it a try!  When I looked at recipes, I found that there were parts of some I liked and parts of others, so I combined ideas from all of them.
I don't have a bread machine, but the hook attachment on my mixer was a great help.



Ingredients:
1 (.25 ounce) package active dry yeast
2 teaspoons white sugar
1 cup warm water
2 cups flour, plus more for dusting
2 tablespoons rosemary, finely chopped
1 teaspoon fine sea salt
2 tablespoons olive oil



Directions:
Dissolve the sugar in warm water, and mix in the yeast.  Let sit until foamy, about 5 minutes.
Mix in the salt, oil, 1 1/2 tablespoon rosemary, and flour. 



Stir with the hook attachment until a dough forms.  If it sticks to the side of the bowl, add a little more flour.
Knead with the hook on medium-high speed for 8 minutes.  Again add flour if the dough sticks to the bowl.

Coat the inside of a large bowl with olive oil.  Place dough in bowl, cover, and allow to rise in a warm location until it has doubled in size ~ about 2 hours.


Punch down dough, and divide in half.  Line a baking sheet with parchment paper.  Lightly grease paper. Cover, and allow to rise until double in size ~ about one hour.



Bake in a 400 degree oven for 10 minutes; brush with remaining olive oil and sprinkle with coarse sea salt and rosemary (I used rosemary sea salt).  Bake until golden brown, about 10 minutes.





And enjoy!

Printable recipe:








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2 comments:

Sweet Posy Dreams said...

Mmmm, some warm bread would be great right now. Looks wonderful.

Etsy Blog Team

Charissa said...

Made this for dinner tonight and it was a hit! Warm and delicious! Found you via pinterest. Thanks for the recipe.

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